New summer classics: tomato tonnato and upside-down tomato and onion tart

In the warmer months, tomatoes really sing with sunshine. These simple and delicious recipes really bring out the best in them.

Vibrant: tomato tonnato. Picture: Craig Wall

In the warmer months, tomatoes really sing with sunshine. Larger tomatoes can be quite meaty, which is why this pesco version of the Italian classic Vitello Tonnato works wonderfully. The skinny slices soak up the creamy tuna dressing for a sensational light lunch. For something more substantial, roasted toms become saucy and savoury – terrific in this topsy-turvy tart.

Tomato tonnato

2 eggs

1 can (approx 180g) tuna in springwater

1 teaspoon Dijon mustard

Juice of 1 lemon

60ml (¼ cup) neutral oil

8-10 medium tomatoes (oxheart or other knobbly-looking varieties welcome), sliced thinly

2-3 tablespoons lilliput capers, rinsed and drained well

3 tablespoons extra-virgin olive oil

Handful baby rocket, washed and spun

40g quality parmesan, shaved

2 teaspoons aged balsamic vinegar

Sea salt, cracked black pepper

Bring a small pot of water to the boil. Add eggs and simmer for 5 minutes. Run under cold water to cool, then peel. Blitz eggs with tuna (including liquid from can), mustard and lemon until a paste forms. Add neutral oil gradually to create a fluffy, creamy consistency; season to taste. Heat olive oil in a small pan until shimmering, add well-dried capers and fry until they open their petals and turn golden brown (about 4-6 minutes). Drain, reserving oil. Pour tuna sauce over the base of a large platter; arrange tomato slices over surface. Scatter with rocket then shaved parmesan. Pour reserved oil into a jug or small bowl, add balsamic and swirl together until a polka-dot pattern emerges. Pour over tomato dish, sprinkle with capers and finish with a grinding of pepper. Serves 4

Upside-down tomato and onion tart

Upside-down tomato & onion tart

1kg small-medium tomatoes, sliced into 1cm-thick wedges or halves

4-5 garlic cloves, finely sliced

4-5 thyme sprigs

2 tablespoons extra-virgin olive oil

1 teaspoon salt flakes

1/8 teaspoon sugar (optional)

¼ cup black olives (kalamata are good), halved and pitted

375g packet all-butter puff pastry

2 tablespoons mustard

Caramelised onions

3 small-medium brown onions, peeled and finely sliced

½ cup water

1 teaspoon brown sugar

1 teaspoon salt flakes

4-6 anchovy fillets, chopped

2 tablespoons olive oil

1 tablespoon butter

Preheat oven to 110C (90C fan). Pop tomatoes onto a 35cm x 25cm baking dish and scatter with garlic. Pull leaves off thyme sprigs; scatter leaves and sprigs over tray. Drizzle with olive oil and sprinkle with salt flakes and sugar, if using. Roast 1.5-2 hours, until tomatoes are blistered and shrivelled; remove from oven and cool to room temperature. Meanwhile, in a medium saucepan combine sliced onions, water, sugar and salt; bring to the boil and simmer, stirring occasionally, until the water has evaporated. Stir through anchovies, oil and butter, reduce heat to medium and cook for 10-15 minutes, stirring occasionally, until mixture is a rich toffee brown. Remove any intact thyme stalks from the roast tomato tray. Spoon the caramelised onion evenly through tomatoes; stud with olives.

Thaw pastry (unbox but don’t unroll it) on the bench for at least 40 minutes (or in the fridge overnight). Crank oven to 200C (180C fan). Unroll pastry, schmear with mustard and use the plastic lining to flip the pastry onto the cooled tomatoes, tucking in on all sides. (If using square pastry sheets, overlap to make a rectangle.) Bake 15 minutes, then reduce to 180C (160C fan); bake another 15-20 minutes until pastry is puffed and golden brown. Turn out onto a serving platter just before serving. Serves 4-6